Volatile Composition of Some Cultivated and Wild Culinary-Medicinal Mushrooms from Hungary

Abstract

The volatile constituents of the fruiting bodies of 4 culinary-medicinal mushroom species (Agaricus bisporus, Boletus edulis, Cantharellus cibarius, and Hericium erinaceus) from Hungary were examined to review their aroma composition. Simultaneous distillation/extraction was applied to extract volatile compounds from fungi, and the values were measured with gas chromatography--mass spectrometry. Although the fragrances of fungi are not as characteristic as those of spices, several groups of volatile compounds have been found in mushrooms. The number of identified components ranged between 61 and 100, with a high ratio of 8-carbon volatiles generally occurring in fungi. Beyond common properties, individual attributes have been identified as well: an outstanding ratio of benzene compounds in champignons, numerous N-containing volatiles in boletes, carotenoid degradation products in chanterelles, and esters and fatty acids with a high carbon number in the lion's mane mushroom. The identification of these characteristic fragrance constituents can be very important in differentiating between species and confirming their presence in mushroom products.

The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulis

“…It was previously found that 1-octen-3-ol and 3-octanone are secondary metabolites of most mushrooms and give them their typical "mushroom-like" odor [32]. According to Csóka et al, the percentage of the 8-carbon volatiles in cepe was notably high (65.41%), and 1-octen-3-ol was the predominant compound [33]. e high ratio of this "mushroom alcohol" in B. edulis was reported by other authors as well [1,34].…”

Volatiles from Pseudomonas palleroniana Strain B-BH16-1 Suppress Aflatoxin Production and Growth of Aspergillus flavus on Coix lacryma-jobi during Storage

“…Some species of Candida and Pichia also have inhibitory activities on A. flavus and its aflatoxins [ 20 ]. In addition, various volatiles from Hericium erinaceus [ 21 ] and plants such as Zingiber officinale [ 22 ], citronella [ 23 ], thyme [ 24 ], and cinnamon [ 25 ] have been reported to be helpful in the management of many pathogens both before and after harvest. Previous research conducted in the last decade has shown that the volatiles from bacteria exert inhibitory activity against various plant pathogens [ 16 , 26 ].…”

Chemical compositions and antioxidant activities of four different mushroom species collected from Turkey

“…For hundreds of years, mushrooms have been used by humans both to meet their nutritional needs and to treat various diseases (Gaglarirmak, 2011;Gustafson, 2016;Chatterjee et al, 2017). Edible mushrooms are considered among the indispensable elements of diets due to their rich nutritional contents, as well as being delicious enough to be consumed by many people (Csóka et al, 2017;Luo et al, 2017;Sharma & Gautam, 2017;Politowicz et al, 2018). In recent studies, it has been reported that especially phenolic compounds contribute significantly to the biological activities of mushrooms (Sevindik et al, 2020).…”